Leafy Herb Salad Recipes

LEAFY HERB SALAD

This salad is ideal for Thanksgiving or other huge, rich meals, something to nibble on between bites of sour cream potatoes and buttered stuffing. It's more of an idea than a recipe, so feel free to riff on the greens and herbs involved. It should have about a 1:1 ratio of salad greens to herbs, and be very lemony, with plenty of salt.

Provided by Alison Roman

Categories dinner, lunch, quick, salads and dressings, side dish

Time 5m

Yield 8 to 10 servings

Number Of Ingredients 8

Leafy Herb Salad image

Steps:

Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It's fine if you don't, but the more the merrier.)
Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

Ingredients

4 cups spicy greens, such as arugula, mizuna or torn mustard greens
Leaves and tender stems from 1 bunch parsley
Leaves and tender stems from 1 bunch cilantro
1 bunch chives, coarsely chopped
1 to 2 cups mint or dill leaves (optional)
1 lemon
Flaky salt and freshly ground black pepper
Olive oil

ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

Provided by Katie Lee Biegel

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing image

Steps:

For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

Ingredients

1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar

SOFT HERB SALAD

In addition to how nice it looks, the beauty of this herb salad is that it can be as sweet or as pungent as you like, served in a big heap as a fresh first course, or a small pile as a refreshing side dish, or as a palate cleanser with a cheese course. It is especially energizing when served alongside heavy winter feasts:The leaf-green herbs, pink peppercorns and buttery golden almonds perk up the browns of roasts and braises. Picking the herbs and cleaning them is a finicky task, but can be done a day or two before.

Provided by Julia Moskin

Categories salads and dressings, appetizer, side dish

Time 1h

Yield 6 to 8 servings (can be doubled)

Number Of Ingredients 12

Soft Herb Salad image

Steps:

Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 157 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup small dill sprigs
1 cup basil or mint leaves
1 cup arugula leaves
2 cups purslane, mâche or hearts of Boston lettuce leaves
4 tablespoons unsalted butter
1 cup sliced almonds
Salt and coarsely ground black pepper
¼ teaspoon red chile flakes or 1/2 teaspoon crushed pink peppercorns (optional)
3 tablespoons lemon juice, more to taste
2 tablespoons olive oil, more to taste

EVERYDAY GREENS SALAD

This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Provided by Molly Baz

Categories Bon Appétit Salad Side Leafy Green Lettuce Herb Soy Free Dairy Free Vegetarian Honey Vinegar Gluten-Free and Fresh Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 10

Everyday Greens Salad image

Steps:

For the vinaigrette:
Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
For the salad:
Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.

Ingredients

For the vinaigrette:
1 1/2 cups extra-virgin olive oil
3/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
Kosher salt
For the salad:
8 oz. mixed tender greens
1 cup torn tender herbs (optional)
Kosher salt

BIBB LETTUCE SALAD

Provided by Thomas Keller

Categories Salad Leafy Green Herb Appetizer Tarragon Chive Shallot Parsley Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Bibb Lettuce Salad image

Steps:

Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner.
Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 1/2 teaspoons of the shallots and chives, and 1 tablespoon each of the parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of the vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.
For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

Ingredients

4 heads Bibb lettuce
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 tablespoons minced chives
1/4 cup Italian parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil leaves
1/2 cup House Vinaigrette
1 tablespoon plus 1 teaspoon fresh lemon juice

ITALIAN LEAFY GREEN SALAD

Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 13

Italian Leafy Green Salad image

Steps:

In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 6.5 g, Fat 9.4 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 14.9 mg, Sugar 2.7 g

Ingredients

2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
¼ cup chopped green onions
½ red bell pepper, sliced into rings
½ green bell pepper, sliced in rings
12 cherry tomatoes
¼ cup grapeseed oil
2 tablespoons chopped fresh basil
¼ cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste

HERB SALAD

Provided by Giada De Laurentiis

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 13

Herb Salad image

Steps:

In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

Ingredients

1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 bunch flat-leaf parsley, stemmed (about 3 cups)
1 bunch fresh basil, stemmed (about 3 cups)
1 bunch fresh chives, chopped
1 bunch fresh tarragon, stemmed (about 1/2 cup)
1 cup arugula leaves
1 fennel bulb, halved, cored, and thinly sliced
Edible flowers, for garnish

HERB SALAD WITH FETA

Using two kinds of parsley -- flat-leaf and curly-leaf -- brings a variety of textures to this salad. But it's also fine to choose just one, as long as you have two cups total.

Provided by Martha Stewart

Categories Salad Recipes

Time 10m

Number Of Ingredients 9

Herb Salad with Feta image

Steps:

Whisk together oil and lemon juice in a medium bowl, and season with salt and pepper. Add flat-leaf parsley, curly-leaf parsley, mint, and lettuce; toss to combine. Garnish with cheese.

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Coarse salt
Freshly ground pepper
1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh curly-leaf parsley leaves
1/2 cup firmly packed fresh mint leaves
1 small head Boston lettuce (9 ounces), torn into bite-size pieces
2 ounces (1/3 cup) feta cheese, crumbled

HERB SALAD WITH POMEGRANATE & PISTACHIOS

A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes

Provided by Sarah Cook

Categories Lunch, Side dish

Time 15m

Number Of Ingredients 9

Herb salad with pomegranate & pistachios image

Steps:

Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.

Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

Ingredients

juice 1 orange
3 tbsp red wine vinegar
1 tbsp clear honey
small bunch dill , very roughly chopped
small bunch mint , picked and torn
bunch spring onions , finely sliced
100g bag mixed salad leaves
120g tub pomegranate seeds (or seeds from 1 pomegranate)
100g bag pistachios , roughly chopped

HERB SALAD

This is a great way to enjoy the healthy goodness of fresh summer herbs. If you have an herb garden pick them just before using. I found this in a French cooking magazine.

Provided by Annacia

Categories European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Herb Salad image

Steps:

In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
Whisk in the olive oil and pepper.
Taste for seasoning.
Add all the herb leaves and toss to evenly coat the greens with the dressing.
Taste for seasoning.
Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.

Nutrition Facts : Calories 45.7, Fat 3.7, SaturatedFat 0.5, Sodium 12.8, Carbohydrate 2.7, Fiber 1.8, Sugar 0.4, Protein 1.4

Ingredients

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
fine sea salt
1 tablespoon extra-virgin olive oil
fresh ground black pepper
2 ounces fresh flat leaf parsley, carefully stemmed, rinsed and dried
2 ounces fresh chives, rinsed, dried and minced
2 ounces fresh tarragon leaves, carefully stemmed, rinsed, dried and leaves separated
2 ounces of fresh mint, stemmed, rinsed, dried and leaves separated

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